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Zucchini Pasta Salad

Zucchini Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 oz short pasta
  • 2 medium zucchini, spiralized
  • 1 cup halved cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • ¼ cup fresh basil leaves, torn
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Cook pasta in salted boiling water until al dente, drain, and rinse with cold water.
  2. Spiralize zucchini using a thick blade, then pat dry if very wet.
  3. Whisk olive oil, lemon juice, zest, garlic, salt, and pepper in a large bowl.
  4. Add pasta, zucchini, and tomatoes to the bowl, toss, then fold in half the feta and basil.
  5. Chill for at least 15 minutes, then toss in the remaining feta and basil right before serving.

Notes

If you have time, let the salad sit in the fridge for an hour before adding the final feta and basil. The flavors marry better, but it is still great after just 15 minutes. Do not skip the lemon zest, it carries the lemon flavor without making the salad too sour.